Carrots Cooked with Bacon Carottes Au Lard
Transform your humble carrots into a showstopping side dish with this French-inspired recipe for Carrots Cooked with Bacon (Carottes au Lard). Tender rounds of carrots are simmered in a rich combination of butter, crispy bacon, garlic, and savory stock, allowing them to absorb layers of mouthwatering flavor. A touch of fresh thyme adds earthy herbaceous notes, while caramelized onions elevate the dish to a new level of decadence. Perfectly balanced with a garnish of parsley for freshness, this versatile side pairs beautifully with roasted meats, poultry, or fish. Ready in just 35 minutes, it’s a comforting, easy-to-make dish that brings gourmet simplicity to your dinner table.
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Recipe Information
Ingredients
- 500 grams carrots
- 150 grams bacon (thick-cut strips)
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 2 units garlic cloves
- 250 milliliters chicken or vegetable stock
- 2 sprigs fresh thyme (optional)
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and trim the carrots, then slice them into rounds about 0.5 cm thick.
Dice the bacon into small pieces (about 1 cm wide).
Peel and finely chop the onion and garlic.
In a large skillet or sauté pan, heat the butter over medium heat.
Add the diced bacon to the skillet and cook for 4-5 minutes until crisp and golden. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the garlic and cook for another minute until fragrant.
Add the sliced carrots to the skillet and toss to coat them in the butter and bacon fat mixture.
Pour in the chicken or vegetable stock and tuck the thyme sprigs (if using) among the carrots. Bring the liquid to a gentle simmer.
Reduce the heat to low, cover the skillet with a lid, and let the carrots cook for about 15 minutes, stirring occasionally, until they are tender and the liquid has mostly evaporated.
Uncover the skillet, return the cooked bacon to the pan, and stir everything together. Season with salt and freshly ground black pepper to taste.
Remove and discard the thyme sprigs if used. Garnish with freshly chopped parsley (if desired) before serving.
Serve warm as a side dish to roasted meats, poultry, or fish.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1458 mg | 63% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.4 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
